Taste: Annotated Recipe: Pineapple-Ginger Mojito

Careful attention is what makes the difference between most mojitos and G Lounge’s pineapple-ginger twist, designed by mixologist Tony Abou-Ganim

For bar professionals, mixing a pre-dinner cocktail is as exacting as cooking the main course. Every detail — even the shape of the ice — affects the flavor. Such careful attention is the difference between most mojitos and G Lounge’s pineapple-ginger twist, designed by mixologist Tony Abou-Ganim.

To make pineapple-infused rum: Peel, core and slice pineapple and pack into a glass container with a cover. Add rum to completely cover pineapple. Seal container and store in a cool place for four to five days. Taste rum occasionally to check progress. When rum has reached the desired flavor, strain it through a sieve, bottle, and refrigerate for up to two weeks. Yields 1 liter.

[sidebar]To make ginger syrup: In a medium saucepan over medium-high heat, bring water and ginger to a boil. Add sugar, stirring until dissolved. Reduce heat to low and simmer for 1 hour. Remove from heat and cool to room temperature. Strain through a sieve, bottle, and refrigerate for up to one month. Yields approximately 3 cups.

To make mojito: In a 14-ounce glass, muddle spearmint, lime juice and ginger syrup, to release the spearmint oils without tearing the leaves. Fill the glass with crushed ice, and add pineapple-infused rum. Stir the drink to incorporate the flavors and coat the ice. Add more crushed ice, stir again, top with soda water, and stir once. Garnish with a sprig of mint and a spear of pineapple. Serves 1.

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.